Our Family's Favorite Thanksgiving Recipes
COVID-19 is changing the way we spend time with loved ones this season. No matter the size of your dinner table this year, there's one thing still in demand - comfort food. Since lions are known for their hearty appetites, we couldn’t think of a better source for delicious dishes than our very own employees.
From our family to yours, please enjoy a few of our favorite Thanksgiving recipes that your guests are sure to gobble up.
Breakfast Muffins
From the kitchen of: Patti Owens, universal banker
Ingredients:
-
1 pound of sausage
-
12 eggs
-
½ cup diced onion (note: I use a frozen onion.)
-
½ cup green pepper (note: I use a frozen pepper.)
-
½ tsp salt
-
¼ tsp pepper
-
¼ tsp garlic powder
-
1 ½ cup shredded cheese
-
½ cup milk
-
½ cup parmesan cheese
Instructions:
-
Preheat oven to 350 degrees.
-
Sautee the sausage, drain and set aside.
-
Sautee frozen peppers and onions, then drain and chop them.
-
Mix the sausage, peppers, onions and ½ cup of the shredded cheese together in a bowl
-
In another bowl, combine the eggs and beat them with salt, pepper, garlic, milk and ¾ cup of shredded cheese. Add the parmesan cheese and mix well.
-
Add the sausage and peppers to the bowl and mix.
-
Grease two muffin tins (makes 24).
-
Spoon ¾ cups of mixture into each tin.
-
Sprinkle with remaining cheese.
-
Cook for 25 minutes or until a knife comes out of the muffins clean.
Easy 5 Ingredient Corn Bread Pudding/Casserole
From the kitchen of: Jonathan Levitz, compliance specialist
Ingredients:
-
8 oz Jiffy Corn Muffin Mix (1 box)
-
15 oz whole kernel corn (drained) (1 can)
-
15 oz creamed corn (not drained) (1 can)
-
1 cup sour cream
-
½ cup melted butter
-
¼ cup diced jalapeños (optional)
Instructions:
-
Preheat the oven to 350 degrees.
-
In a bowl, mix all of the ingredients together.
-
Pour into a greased 8x8 baking pan.
-
Cook uncovered for 45-50 minutes or until lightly browned.
-
Enjoy!
Eggplant Parmesan
From the kitchen of: Jennifer Garizio, learning and development director
Ingredients:
-
1 large eggplant (long, thin eggplants are better because they have less seeds)
-
1 egg
-
Flour
-
Italian breadcrumbs (Progresso brand)
-
Olive oil
-
8 oz mozzarella cheese
-
Tomato sauce
-
Fresh basil
Instructions:
-
Preheat oven to 350 degrees.
-
Peel eggplant and cut into ¼ inch slices.
-
Crack the egg in one bowl, and have another bowl with the flour, and a third bowl with the breadcrumbs.
-
Dip slices of eggplant one at time into the egg, then the flour and then the breadcrumbs.
-
Put all the covered eggplant slices together in a separate dish.
-
Fry the eggplants slices in a heavy duty skillet with oil. Fry all slices of eggplant until light brown.
-
When finished, place the slices on paper towels to drain the excess oil.
-
In a casserole dish, layer tomato sauce on bottom, then add a layer of eggplant slices, then add sauce, then a layer of mozzarella slices on top.
-
Repeat the pattern until all the eggplant is used.
-
On the top layer, add slices of basil on top of the final layer of mozzarella.
-
Place in oven and cook until all the cheese is melted (approx. 25-30 minutes).
Hash Brown Casserole
From the kitchen of: Shellee Spagnoletto, wealth management managing director
Ingredients:
-
2 lbs. frozen hash browns
-
½ cup of margarine or ½ cup of melted butter
-
1 (10 ¼ oz.) can cream of chicken soup
-
1 pint of sour cream
-
½ cup of onion, peeled and chopped
-
2 cups of cheddar cheese, grated
-
1 teaspoon of salt
-
¼ teaspoon of pepper
Instructions:
-
Preheat oven to 350 degrees.
-
Spray an 11x14 baking dish with cooking spray.
-
Mix all the above ingredients together and place in the baking dish.
-
Bake for 45 minutes or until the top is brown.
This will yield 10-12 servings.
Hot Pineapple Casserole
From the kitchen of: Pamela Bannister, consumer credit post-closing specialist
Ingredients:
-
1 large can pineapple chunks (save juice)
-
1 (8 oz) package cream cheese, softened
-
½ bag of miniature marshmallows
-
1 cup shredded sharp cheddar cheese
-
½ cup of sugar
-
1 egg
-
2 tablespoons of self-rising flour
Instructions:
-
Preheat the oven to 350 degrees.
-
In a broiler, mix juice from drained pineapple, sugar, egg and flour.
-
Cook on medium heat, stirring constantly, until thickened.
-
Layer the drained pineapple chunks in a casserole dish with dollops of cream cheese, and then top with the mini marshmallows.
-
Pour juice mixture over the top of the marshmallows.
-
Top with shredded cheese.
-
Bake for 10-15 minutes or until cheese and marshmallows are melted.
-
Serve hot.
The opinions voiced in this material are for general information only and are not intended to provide specific advice or recommendations for any individual.